This chicken salad recipe combines Greek-style yogurt and mayonnaise for a creamy dressing. Sweet apple, toasty hazelnuts and crunchy celery balance the flavors and texture. Serve on toasted baguette or atop lightly dressed greens.
Ingredients:
¼ cup plain reduced-fat strained (greek-style) yogurt
¼ cup mayonnaise
¼ cup finely chopped red onion
3 tablespoons dill pickle relish
2 teaspoons lemon juice
½ teaspoon ground pepper
¼ teaspoon salt
2 cups shredded cooked chicken
⅔ cup chopped unpeeled gala apple
½ cup thinly sliced celery
¼ cup roughly chopped hazelnuts or pecans, toasted (see tip)
1 ½ tablespoons chopped fresh flat-leaf parsley
Directions:
Stir yogurt, mayonnaise, onion, relish, lemon juice, pepper and salt together in a medium bowl until combined. Fold in chicken, apple, celery, hazelnuts (or pecans) and parsley until fully coated. Serve immediately or refrigerate, covered, for up to 4 hours.
